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Grasshoppermallows

I love mint, chocolate, and marshmallows so I decided to mash these all together for Father's Day and give it to my Dad. I just used my Half Batch Marshmallow recipe, but I took out the vanilla and added 1 ounce of Creme de Menthe liqueur and a tiny bit (like a pinch) of blue powdered food coloring at about the halfway point during the aerating.

The resulting slab was only slightly blue green, but once the chocolate was on it, the marshmallow seemed a bit more colorful for some reason.

I put a layer of Guittard milk chocolate on one side, instead of cutting them and rolling them in the cornstarch/powdered sugar mixture, to make them easier to dip.

Once the chocolate set, I turned the slab over onto the chocolate side and cut squares out for dipping.

Then all the happy little cubes went for a swim, one by one into tempered milk chocolate and I fished them out with my dipping fork.

Once the coating set, I drizzled a little bit more chocolate on them for a nice decorative touch.

Thank goodness there were some extra. Boyfriend and I have been stuffing our faces with the rest. Chocolate covered marshmallows really are my favorite confection... :)

So I wanted to try that new ombre cake frosting trend. I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team). Everyone was sufficiently impressed. I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)

Ingredients
8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.